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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota Ingredients:
4 pounds beef top sirloin steak, cut into 1/2-inch cubes |
4 cups chopped onions |
1/4 cup butter |
4 quarts hot water |
4 cups sliced carrots |
4 cups cubed peeled potatoes |
2 cups chopped cabbage |
1 cup chopped celery |
1 large green pepper, chopped |
8 teaspoons beef bouillon granules |
1 tablespoon seasoned salt |
1 teaspoon dried basil |
1 teaspoon pepper |
4 bay leaves |
6 cups tomato juice |
Directions:
1. In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves. Yield: 32 servings (8 quarts).
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